Amanda's Chocolate Chip Cookies

2 sticks butter, softened 

2 eggs

1 tsp vanilla

3/4 cup brown sugar packed

3/4 cup sugar

2 3/4 cup flour

1/2 tsp salt

1 tsp baking soda

1 tsp corn starch

1 bag of chocolate chips

*Sea salt - optional

Cream butter for 2 minutes until light and fluffy. Add sugars and mix an additional 3 minutes. Add eggs and vanilla and mix for another minute. Add dry ingredients and mix until just combined---DO NOT OVERMIX. Add chocolate chips and stir. Again, do not overmix! Using a large ice cream scoop (I use pioneer women's large ice cream scoop found at Walmart), scoop out cookies onto a parchment lined cookie sheet. Refrigerate dough for 6-24 hours. Bake at 375 degrees for 10-13 minutes. *Optional---As soon as you remove the cookies from the oven, sprinkle with sea salt. The cookies should be barely golden on top and cracking. The middle should be slightly under-baked. Leave the cookies on the baking sheet for 2 minutes, then transfer to a brown paper bag, parchment paper, or cooling rack. 

If you don't have time to refrigerate the dough, use cold cubed butter instead of softened butter and bake for 9 minutes at 375 degrees.